Name: One-Bowl Milk Chocolate Cake With Chocolate-Caramel Frosting
Cook time: 50 minutes
Total time: 1 hour, 50 minutes
Yield: Serves 15
Ingredients: 1 cup (2 sticks) unsalted butter, plus more for pan; 1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided; 6 ounces high-quality milk chocolate, chopped; 3 large eggs; 2 teaspoons vanilla extract; 1 3/4 cups sugar; 1 1/4 cups buttermilk; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 9 ounces high-quality milk chocolate, divided; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 3/4 cup heavy cream; 1/2 cup store-bought dulce de leche or caramel sauce

Onebowl chocolate cake in a white rectangular baking dish with a slice on a bluerimmed plate on the side.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Real milk chocolate—not just cocoa powder—gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.

Recipe information

Total Time
1 hour, 50 minutes
Yield
Serves 15

Ingredients

For the cake:

1 cup (2 sticks) unsalted butter, plus more for pan

1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided

6 ounces high-quality milk chocolate, chopped

3 large eggs

2 teaspoons vanilla extract

1 3/4 cups sugar

1 1/4 cups buttermilk

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For the frosting:

9 ounces high-quality milk chocolate, divided

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

3/4 cup heavy cream

1/2 cup store-bought dulce de leche or caramel sauce

Preparation

Bake the cake:
Step 1
Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
Step 2
Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
Step 3
Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
Step 4
Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
Step 5
Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool completely.
Make the frosting:
Step 6
Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
Step 7
Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
Step 8
Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
Do Ahead
Step 9
Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.